Kielbasa, Corn and Potato Chowder

Potatoes are one of those vegetables that we keep a box of in our basement. Along with the butternut squash and sweet potatoes, the garlic and the onions, we save what we grow in our garden and when those run out, we buy in bulk from our farmers markets. So when the darkest days of winter arrive, finding warming ways to turn those root vegetables into dinner becomes a must. This recipe is an adaptation of one of my favorite soups as a kid. That version featured potatoes, corn and hot dog slices. In this one, I’m stirring in kielbasa as my meat and adding a few more veggies to make it a more nutritious meal. Think clam chowder, but without the clams. I’m happy to report it was a hit in our house. Hopefully it will find a place on your table as well.

Ingredients

1 Tbsp. butter

1 medium onion, diced

1 medium green pepper, diced

3 carrots, peeled and diced

3 stalks celery, diced

3-4 cloves garlic

4 cups potatoes, peeled and diced

1/2 tsp. fine sea salt, more to taste (I use a whole teaspoon as my homemade broth has much less salt than most store-bought versions)